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Sweet Cuban Style Braised Chicken

Sometimes it’s the things that we think won’t go together, that are really a perfect match.  Have you ever watched “unlikely pet friendships” on YouTube? I’ll give you a second to search for it…..

Done?  Of course you’re not, because how can you stop watching videos of a golden retriever frolicking with a fawn? Or maybe a chimpanzee riding a horse?  The same sort of unlikely pairings can come in the form of culinary ingredients.  In this Sweet Cuban Style Braised Chicken, the poultry is coated with a spice mix consisting of garlic, oregano, cinnamon, and cloves.  I know you typically wouldn’t think to use pumpkin pie spices on your chicken, but trust me, you won’t be disappointed. The flavors go so well with all of the others in the dish, you’ll be wondering why you still haven’t used that jar of ground cloves from Thanksgiving 3 years ago!  On top of that, you have sweet and tangy pineapple counteracting the briney olives. All of this makes this one flavorful explosion!

Sweet Cuban Style Braised Chicken

 

Sweet Cuban Style Braised Chicken

 

Sweet Cuban Style Braised Chicken

 

 

Sweet Cuban Style Braised Chicken
 
Author:
Recipe type: Main
Serves: 4 Servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 tbsp. canola oil
  • 1 cup frozen pearl onions
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 3 cloves of minced garlic
  • ½ tbsp ground cinnamon
  • 1 tsp dried oregano
  • ⅛ tsp ground cloves
  • ½ tsp ground garlic
  • 1½ lbs boneless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup Spanish white wine
  • ¾ cup golden raisins
  • ¾ cup green olives
  • 1 (28-oz.) can crushed tomatoes
  • ¼ cup salted pepitas (pumpkin seeds)
  • 1/ cup chopped pineapple
  • 1 cup frozen peas
Instructions
  1. Heat oil in a dutch oven over medium-high heat.
  2. In a small bowl, combine cinnamon, oregano, cloves, and ground garlic. Season both sides of the chicken generously with salt and pepper and spice mixture. Working in batches, cook chicken, flipping once, until browned, 8-10 minutes. Transfer chicken to a plate.
  3. Add bell pepper, minced garlic, and onion to pan; cook until soft, 6–8 minutes.
  4. Add wine; cook, scraping up browned bits from bottom of pan, until reduced by half, 5–7 minutes.
  5. Return chicken to pan and add raisins, olives, and tomatoes; bring to a boil.
  6. Reduce heat to medium-low; cook, covered, until chicken is tender, about 30 minutes. Stir in peas and pineapple 5 before serving. Add more salt and pepper to taste. Top with pepitas and serve with rice or a side of plantains!

 
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